Vegan Twix Bars

These babies are so good! We've taken our old recipe and made it sooo much better! The crust is crumbly, the caramel layer is gooey and the combination of everything is on point. Thee bars aren't overly sweet and are full of wholesome ingredients. They also happen to be paleo, gluten free, dairy free, and vegan. You have to try these!

For the base you will need:

2 cups natural almond meal

1/4 cup coconut flour

1 teaspoon vanilla

1/3 cup melted coconut oil

1/3 cup rice malt syrup

The caramel layer requires:

1 cup dates, soaked

1/2 cup natural peanut butter

1 tablespoon coconut oil

Teaspoon of vanilla

Pinch of salt

And finally for the chocolate:

1/2 cup coconut oil

1/2 cup cacao powder

1/4 cup rice malt or you can also use maple syrup (to taste, you can omit!)

Combine almond meal, coconut flour, melted coconut oil, rice malt syrup and vanilla in a bowl and mix until a ball shape starts to form/everything is very well combined. Press into the bottom of your prepared loaf pan and use a fork to poke holes in the base, bake for 15 minutes, or until sides are slightly brown.

Pull out of the oven and pop to the side to cool.

In a food processor, combine peanut butter, vanilla, coconut oil, salt and soaked dates. Blitz until smooth, we kept ours going for a good 5 minutes and then pulsed a few times to finish. Pour over cooled crust and place into the fridge to harden.

We left ours to refrigerate overnight, but 2 hours is enough to set the caramel.

Slice into bars and chill in the freezer for an hour. You can omit the chilling, but it helps your chocolate set a lot faster, making the final step less messy!

Once bars are chilled, place some baking paper onto a freezer safe tray and pop them on top. Carefully coat with chocolate, your chocolate will set quickly if they are chilled, because of the coconut oil! You can cheat and use 85 or 90% dark chocolate if you prefer.